1 lb about 18 raw jumbo shrimp, peeled and deveined, tails on
2-3 bell peppers a mix of colors - red, yellow, green or orange cut into bite-sized chunks (about 1½")
1/2 red onion cut into bite-sized chunks (about 1½")
Pink Himalayan salt and ground pepper to taste
½ teaspoon Italian seasoning
Metal or wooden skewers*
3 tablespoons butter melted
1/2 tablespoon finely minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions:
Preheat the grill (or grill pan) to medium-high. Clean grill with brush and grease grates generously with oil to prevent sticking.
Thread the shrimp, peppers, and onions onto skewers.
*If using wooden skewers, soak them in water for 30 minutes to prevent burning and splintering.
Season shrimp and vegetables with salt, black pepper, and Italian seasoning.
In a small bowl, combine the melted butter, garlic, lemon juice, and parsley together. Brush lemon butter sauce on both sides of shrimp, reserving some for later.
Grill skewers for 3-4 minutes on each side or until shrimp is opaque and vegetables are tender or starting to brown just slightly.
Brush remaining lemon butter sauce over the shrimp and allow to cook for 10 more seconds. Remove from heat and serve immediately.
